|Shallots/1 small onion||4 , chopped|
|Whole scallions||6 , sliced (Green Onions)|
|Chopped fresh ginger/1/2 teaspoon powdered ginger||1 1⁄2 Tablespoon|
|Garlic||12 Clove (60 gm), minced|
|Peanut oil||3⁄4 Cup (12 tbs)|
|Shrimp||2 Pound, shelled and deveined|
|Coarsely shredded cabbage||3 Cup (48 tbs)|
|Coarsely chopped chinese cabbage||3 Cup (48 tbs)|
|Peeled cubed eggplant||2 Cup (32 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Green pepper||1 , seeded and chopped|
|Ground sereh leaves||1 Teaspoon|
|Hot red pepper||1 Teaspoon|
|Coconut milk||3⁄4 Cup (12 tbs)|
1. Cook the shallots, scallions, ginger and garlic in half the peanut oil for five minutes or until the vegetables are soft and wilted. Add the shrimp and continue cooking over high heat until shrimp turn pink. Stir constantly. Remove the shrimp to a platter.
2. Add the remaining oil to the pan. Cook the cabbages, eggplant, zucchini and green pepper for five minutes, stirring constantly. Add the seasonings and coconut milk. Cover the pan and simmer ten minutes, or until the vegetables are barely tender. Return the shrimp to the pan and cook five minutes longer.
3. Mix the arrowroot with the water and stir it into the simmering stew. When thickened, serve immediately.